Thursday, May 14, 2009

Marinated Chicken with Tzatziki Sauce and Pita

I love, LOVE souvlaki with cucumber sauce - they have a great version of this at the Crown Burger in Salt Lake City.

I like to make my own version, but I usually just cook the full chicken breast instead of cubing it up and skewering it. Tonight's was the best we've had in a long time!

Marinated Chicken with Tzatziki Sauce and Pita

For the marinade and chicken:

Combine juice of 1 lemon and one lime with 2 TB. olive oil, 1/2 tsp. salt, 1/4 tsp. black pepper, 1/4 c. chopped fresh oregano and 1 TB. fresh lemon thyme leaves. Pour over chicken in a zip bag and marinate for 8 hours (I do this before work so the chicken is nice and flavorful by the time I get home). Remove chicken from bag and pat dry, sprinkle with salt then sear both sides over medium high heat until golden. Place in 375 degree oven for 15 minutes, or until just cooked through.

Tzatziki Sauce

1 32-oz. container low fat plain yogurt
1 English cucumber or two regular cucumbers, peeled, grated and squeezed in a towel to remove water
2 cloves garlic, pressed through press then sprinkled with 1/2 tsp. coarse salt and ground to a paste with the back of a spoon (this step is critical - it removes the bitterness from the garlic)
1/4 c. chopped fresh mint or 2 tsp. dried mint (the dried brings a much stronger flavor)
1/8 tsp. ground black pepper
juice of 1 lemon
2 TB. good olive oil

Combine and chill! This will last in the refrigerator for 5 days, or so.

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